Two new factors in high gravity brewing efficiencies.

Abstract
The first system involves recycling of the high gravity wort which remains in the lauter tun once the kettle is full. This wort, called the post run off (PRO), from the valley bottom lauter tun, has an extract value of 7 degrees to 8 degrees Plato. The PRO is now collected and used to cover the false bottom of the lauter tun for the succeeding brew. An increase in efficiency of about 2% has been achieved. The second system has automated the lauter tun run off. The automated run off has produced an increase in efficiency of 0.25% to 0.50% over the average variations inherent in manually controlled systems.Keywords: automatic efficiency high gravity brewing lautering